Smooth Beetroot Chutney

  1. First wash 10-12 340g/12oz jam jars in hot soapy water, rinse and place upside down in a warm oven 50-100 deg C to dry and sterilise. A dishwasher can be used as long as the jars are dry at the end.
  2. Prepare all of the first three ingredients by peeling and chopping - this doesn't need to be too fine as they will be processed later.
  3. Place all ingredients together in a large pan and bring to the boil, reduce heat and simmer until soft, stirring frequently, about 1 hour to 1 1/2 hours.
  4. Turn off the heat and use a stick processor in the pan to blend until smooth. Alternatively place in the goblet of a liquidiser, or bowl of a food processor and blend in small batches until everything is fairly smooth. Pour into a clean pan as you go and stir together to combine the batches. Reheat the chutney before ladling through a jam funnel into the hot, sterilised jars. Seal with twist on lids immediately and leave to cool.
  5. This chutney can be used straightaway and makes a superb addition to any cold buffet or as a spread with cold meats or tasty cheese in sandwiches.
  6. Keep in a cool, dark place and use within 12 months. Refrigerate after opening.

kilogram, kilogram, red onions, sugar, red wine vinegar, ground powdered ginger, salt

Taken from tastykitchen.com/recipes/canning/smooth-beetroot-chutney/ (may not work)

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